Banoffee pie is an English pie made with bananas, toffee (condensed milk heated in the can for hours) and whipped cream. This recipe takes all the baddies out of the equation: gluten, dairy, refined sugar, and replaces it with nutritious ingredients: almonds, coconut oil, dates, honey, cashew butter and coconut cream.
Here’s an old favorite of mine, apple crumble. It’s hard to believe that such a wonderful dessert can be madewith only five ingredients. Stewed Granny Smith apples are topped with a sweet, buttery crumble topping. It’s great with cream, vanilla ice cream or custard. I had never baked this for A until his folks were coming over for dinner. Continue reading
Apple crumble used to be one of my favorite desserts. I could never decide if it was better with custard or vanilla ice cream. Funny how I don’t eat any of these foods made the “traditional” way anymore.
This dessert is very similar to the American “apple crisp”, but not quite… well, not the way I make it. I love the crumble topping and I am not ashamed to say that I am not stingy with it. Continue reading
Another flop-but-adding-it-for-completeness recipe… maybe I should add “flop” as a category, what do you think?
One morning I woke up craving for Devonshire cream scones. The problem is that scones are traditionally crammed with all the things I am allergic to/have sensitivities with – gluten, dairy, refined sugar. What to do? What to do? Continue reading
I was browsing at food porn one morning and saw pictures of Devon cream scones. The photo made me salivate and I was determined to make them as soon as possible. I made two batches, one gluten-laden (for A.) and one gluten-free (for me). Unfortunately the gluten-free version (based on an online recipe) was not very good. The taste, texture and flavor of the scones made me want to hurl. I was so disappointed, especially after seeing A. devouring his delicious looking scones. I HAD to create a new batch. Continue reading
Over the last few days, I’ve been craving flapjacks… British flapjacks. The ones made with butter, oats, sugar and golden syrup. I guess to an American, I would describe them as a chewy granola bar, but with so much more flavour!
These flapjacks can be chewy or crunchy, just by changing the cooking temperature. I prefer the chewy version, but have given instructions for both below. They are perfect for packed lunches, afternoon tea, or general snacking. I also remember people putting raisins and/or chocolate chips in them, but I prefer the plain Jane variety – simple is the best! Continue reading
English breakfast muffins should NOT be sour or tangy! They should not have vinegar in them, and if they do, it should merely be a preservative and should not make your nostril hairs twitch in discomfort from the stink. Eugh!
Since I have some muffins rings in my cupboard (from my crumpets experiment), I thought I’d whip up a batch. We were not disappointed! The resulting muffins, were slightly crunchy on the outside, soft on the inside and when prised open, there was just the right amount of nooks and crannies to Continue reading
I was just sitting there minding my own business, when an ad came up for a recipe for “magic crust custard pie”. After reading the recipe, I suddenly had the urge to make and eat a lot of custard pie, albeit an English custard tart (… don’t get me started). Now the custard tarts I’m used to are English custard tarts; the ones that are speckled with freshly grated nutmeg, the ones that are fragrantly eggy, smooth on the tongue, lightly sweet and wobbly. We never had custard tarts for dessert, they were more like a “cake” to be enjoyed with tea, and boy, do I miss Birds the confectioners!
Since the “magic crust custard pie” recipe was too easy to pass, I decided to make it the same day I saw it. I mean, why not? I had all of the ingredients at home, only the result was so bad, I felt sickened by the ingredients I had just wasted. For once, I followed the recipe to the tee, and the result was an abomination. Why on earth it had almost 300 Continue reading
So, it seems that my sister, J, has started taking a passion into cooking. This doesn’t at all surprise me, considering I come from a family that is passionate about food. On Saturday, she was ranting about making apple crumble with custard on Facebook. I haven’t had apple crumble in yonks. She was going to have it with Ambrosia custard, oh yum. I just couldn’t get it out of my mind, I had to bake something!
I had lemons in the fridge, I was going to make lemon bars again, but then I thought sod it, I have all of the ingredients to make apple Continue reading
In the summer of 2005, I was on vacation in the West Country in the UK. To be honest, it didn’t really feel like a vacation, because I was living in the UK at the time, but it was a great getaway for a long weekend. There were a few things that I wanted to do during this trip, which was accomplished, including eating real Cornish pasties and having a cream tea.
I did wonder why a “cream tea” was so darn expensive. Only to realize that it contained tea, scones, clotted cream and jam. I remember it was rainy and dull, and the cream tea was welcomed with open arms. The scones are slightly dry, but go so well with a thick layer of clotted cream and strawberry jam. They were SOOOO good. It was funny because I thought that I could feel my arteries clogging up with every mouthful, but the taste, flavor and texture was so worth it! Continue reading
I got introduced to cottage pie through school dinners, or more correctly, school lunches. Being from the north of England, I don’t really recall the word “lunch” being used. You’d have dinner (i.e. meal around noon, or otherwise known as lunch), tea (i.e meal in the evening, or otherwise known as dinner) and sometimes supper. Anyhow… school dinners were the warm meal you’d get around noon at schools, and were typically disgusting. The only redeeming feature of school dinners were the puddings (desserts), which usually consisted of steamed sponge and custard, cornflake/treacle tarts, ice cream, rice pudding etc.
As an adult and now a food snob, it now feels me with dread to wonder what the ingredients of those meals consisted of. With all the tainted Continue reading
Yorkshire puddings are similar to popovers. There are differences though, for example, Yorkshire puddings are usually unflavored and are intended to be eaten with roasted meat and gravy, whereas popovers can have a variety of additions, including herbs, cheese and garlic etc, and are often eaten as a bread roll. Some loonies actually buy “special” pans to make popovers?!?!?!
Anyhow… I’ve was craving a plate of roast beef (sorry vegan/vegetarian friends), roasted root vegetables, crisp roast potatoes, gravy and Yorkshire puddings at 9 AM one work day. After that, I just could not get them out of my head. Continue reading